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The ingredients needed to cook Aubergine and Chickpea Curry:
- You need 2 tbsp Extra Virgin Olive Oil
- Prepare 2 tsp mustard seeds
- Prepare 1 large Diced Onion
- Provide 4 clove Garlic (to taste) or garlic paste
- Prepare 5 medium Fresh Tomatoes or tin of chopped tomatoes
- Prepare 2 large Fresh green Chillies (slit down the sides, but not all the way to the bottom)
- Provide 1 large Cubed Aubergine
- Provide 1 can White Chickpeas
- Provide 1 tsp Ground Turmeric
- Take 2 tbsp Fresh Lemon
- Use 1 tsp Paprika
- Provide 1 tsp ground cumin
- Provide 1 tsp ground ginger (or fresh)
- Get 1 sprinkle of fresh coriander or 1 tsp of ground
- Take 2 tsp Garam Masala
- Get 1/2 cup plain natural yoghurt (if required)
- Provide 2 tsp Salt (or to taste)
Steps to make Aubergine and Chickpea Curry:
- Heat the oil in a pan and add the mustard seeds, fry until they pop. Then Add the diced Onion and salt and sauté until they are translucent and soft.
- Add the garlic, and tomatoes and soften. If you are using fresh tomatoes add a little water, 1/4 cup, if you are using tinned there should be enough liquid. Then add the Chillies.
- Add the Turmeric, Cumin, paprika, Coriander (if using fresh coriander save some to sprinkle over at the end) add the Lemon Juice
- Add the Cubed Aubergine and Chickpeas and coat it in the sauce, then add just enough water to cover, about 1/4 to half a cup if it's looking a bit dry.
- Leave to cook on a high heat stirring occasionally, the size of the diced aubergine will depend on the cooking time, just keep checking on the firmness depending on how soft you like the aubergine.
- When the water is almost boiled away you should be left with some nice tender Aubergines and soft chickpeas, you can then crush some of the chickpeas into the Masala sauce to thicken it.
- Take off the heat once your Masala sauce has thickened and sprinkle over the Garam Masala and some coriander and leave for a few minutes to rest. When you come back, stir and it's ready to serve!
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